Four-Turn Puff Pastry

Preparation

1. STEP 1 OF 26

   The ingredients are for 900 g of dough

2. STEP 2 OF 26

   Cut the cold butter into cubes

3. STEP 3 OF 26

   Sift the flour and salt over a bowl

4. STEP 4 OF 26

   Add half of the chopped butter and work it into the flour with your fingertips until you get a mixture that resembles breadcrumbs

5. STEP 5 OF 26

   Make a well

6. STEP 6 OF 26

   Measure 15 cl of ice-cold water and pour it into the well along with the lemon juice

7. STEP 7 OF 26

   Stir vigorously with a wide knife, gradually bringing the flour towards the center of the well

8. STEP 8 OF 26

   Incorporate all the flour, adding a little water by spoonfuls if necessary, until you get a dough ball that is neither too wet nor too dry

9. STEP 9 OF 26

   Place the dough on a lightly floured work surface

10. STEP 10 OF 26

    Gently work it to smooth it out

11. STEP 11 OF 26

    Flatten the dough to obtain a rectangle of 40 x 20 cm, keeping the edges straight and the corners square

12. STEP 12 OF 26

    If you have worked the dough too vigorously, it will resist before reaching the required size; press it gently

13. STEP 13 OF 26

    With the back of a knife, draw a line across the width of the rectangle, marking off one-third

14. STEP 14 OF 26

    With the help of a knife, distribute half of the lard in small dollops

15. STEP 15 OF 26

    the size of a hazelnut over the remaining two-thirds of the dough up to the marked line

16. STEP 16 OF 26

    Leave a 15 cm border on the three outer sides

17. STEP 17 OF 26

    Fold the rectangle in three: fold the third without fat first, then cover it with the remaining third

18. STEP 18 OF 26

    Seal the edges with the rolling pin or with your hand

19. STEP 19 OF 26

    Wrap the dough with a sheet of plastic wrap, then with a damp cloth, and place it in the refrigerator for fifteen minutes

20. STEP 20 OF 26

    At this point, the dough will have had one turn

21. STEP 21 OF 26

    After fifteen minutes, remove the dough from the refrigerator and place it on the lightly floured work surface with the fold to your left and the long sealed side to the right

22. STEP 22 OF 26

    Roll it out again to a rectangle of 40 x 20 cm with firm and even movements starting from the center and moving towards you and then towards the opposite end

23. STEP 23 OF 26

    Never on the sides and never diagonally

24. STEP 24 OF 26

    Repeat the dollop operation and the folding using the remaining half of the butter

25. STEP 25 OF 26

    Seal the edges, wrap the dough again, and place it in the refrigerator for fifteen minutes

26. STEP 26 OF 26

    The second turn is finished. Give the dough the third and fourth turns with the rest of the lard for the third and the rest of the butter for the fourth and final turn, letting it rest in the fridge for fifteen minutes each time

Suggestions

• Rolling Pin

• Work Surface

• Pastry Cutter

General Information

Analysis

Macronutrients (100 gr)